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In a blender, combine the 1 chopped bell pepper, 2 green chilies, 1 cup cilantro, 1 cup parsley, juice of 3 limes, 2 cloves garlic, 1 tsp sugar, 1 tsp coriander, ½ tsp ground ginger, pinch of salt and ⅓ cup olive oil (to start) until combined. Taste and add more olive oil or salt, if needed then set aside.
Prep the fennel slaw by thinly slicing the 1 fennel bulb and ½ red onion. In a bowl, mix together 1 tbsp olive oil, juice of 1 lime, ½ tsp sumac, ½ tsp coriander, and salt to taste. Add the fennel and red onion, then toss to coat. Set aside and chill.
Prep your fish by heating a grill (or grill pan) over medium heat. Pat the fish dry and season with salt. Coat the grill with a drizzle of oil and place the sablefish skin side up, then cook for 4-5 mins. Carefully flip and cook the skin side for an additional 4 minutes
Serve on a platter with green sauce on the bottom and fish over it. Spread some more of the sauce on top and garnish with the fennel slaw, fresh Aleppo pepper, and salt.